Take six pounds of young pork, free from skin, gristles, and fat. Cut it very small, and beat it in a mortar till very tine. Then shred six pounds of beef suet very fine, and free from all skin. Take a good deal of sage, wash it very clean, pick off the leaves, and shred it very fine. Spread the meat on a clean dresser or table, and then shake the sage all over it, to the quantity of about three large spoonsful. Shred the thin rind of a middling lemon very fine, and throw it over the meat, and also as many sweet herbs as, when shred fine, will fill a large spoon. Grate over it two nutmegs, and put to it two tea-spoonsful of pepper, and a large spoonful of salt; then throw over it the suet, and mix all well together. Put it down close in a pot, and, when used roll it up with as much egg as will make it roll smooth. Make them of the size of a sausage, and fry them in butter or good dripping. Be sure that the butter in the pan is hot before they are put in, and keep rolling them about. When they are thoroughly hot, and are of a fine light brown, take them out and serve them up. Veal eats well done in this manner, or veal mixed with pork. Or, clean some guts, and fill them with this meat.

Bologna Sausages

Take a pound of beef suet, a pound of pork, a pound of bacon, fat and lean together, and the same quantity of beef and veal. Cut them small and chop them fine. Take a small handful of sage, pick off the leaves, and chop them fine with a few sweet herbs. Season pretty high with pepper and salt. Take a large gut well cleaned, and fill it. Set on a saucepan of water, and when it boils, put it in, having first pricked the gut to prevent its bursting. Boil it gently an hour, and then lay it on clean straw to dry.